Mango on Sticky Rice Kow Neuw Mamwaung
Indulge in the exotic flavors of Thailand with Mango on Sticky Rice (Kow Neuw Mamuang), a beloved dessert that perfectly balances sweet, creamy, and tropical notes. This traditional recipe features tender glutinous rice infused with rich, aromatic coconut milk, topped with a luscious coconut sauce for an extra layer of indulgence. Paired with juicy, ripe mango slices, this delightful dish delivers a mesmerizing contrast of textures and flavors. Garnish with sesame seeds for a nutty crunch, and you're ready to serve a show-stopping dessert in just an hour. Whether you're hosting dinner guests or craving a unique treat, this Thai classic is a must-try—and it's easier to make than you think! Perfect as a summer dessert or a sweet end to an adventurous meal, Mango on Sticky Rice is a refreshing tropical escape in every bite.
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Recipe Information
Ingredients
- 1 cup Glutinous rice (sticky rice)
- 1.25 cups Coconut milk
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 medium Ripe mangoes
- 0.5 teaspoon Rice flour (optional, for thickening sauce)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Rinse the glutinous rice thoroughly with water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for the best results.
Drain the soaked rice and steam it using a traditional rice steamer or a colander over boiling water. Steam for about 25-30 minutes, checking occasionally to ensure the rice is cooked through and tender.
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine 1 cup of coconut milk, granulated sugar, and salt. Heat gently over medium heat, stirring constantly until the sugar is dissolved and the mixture is warm (do not boil).
Once the sticky rice is cooked, transfer it to a large mixing bowl. Gradually pour 3/4 of the warm coconut sauce over the rice, stirring gently to ensure the rice absorbs the liquid evenly. Cover and let it rest for 20 minutes.
Prepare the reserved coconut sauce as a topping. In a small saucepan, heat the remaining 1/4 cup of coconut milk. If you prefer a thicker sauce, mix rice flour with 1 tablespoon of water to form a slurry, then stir it into the coconut milk. Simmer the mixture briefly until slightly thickened. Remove from heat and set aside.
Peel and slice the ripe mangoes into thin, even slices or cubes, depending on your preference.
To assemble, divide the sticky rice into servings and plate it alongside the sliced mango. Drizzle the thickened coconut sauce over the rice and sprinkle with sesame seeds if desired.
Serve immediately and enjoy this deliciously sweet and tropical Thai dessert!
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 41.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
